Easy recipe with just a little kick of some heat. Takes a traditional Sicilian Caponata and kicks it up a notch.
4 tablespoons olive oil
1 whole eggplant peeled and cubed
1 med onion diced
3 cloves garlic sliced of grated
1 1/2 cup green olives
3 celery stalks chopped small
4 fresh tomatoes chopped small
2 tablespoons capers drained and rinsed
1 tablespoon red wine vinegar
3 tablespoons fresh basil chopped
1/4 cup toasted pine nuts
1 to 2 teas red pepper flakes
Salt and pepper
Toast pine nuts in a 350 degree oven for about 6 mins or just till you can actually smell them. Remove set aside
Add olive oil to a large pan on med high heat. Add diced eggplant and cook till eggplant is soft and a little brown. Remove eggplant from pan and set off to the side. Next in the same pan, drizzle about 1 tablespoon more olive oil and add garlic, onion and tomatoes and cerlery. Cook for about 7 mins or till veggies have soften. Add chopped green olives, capers . Stir and cook about another 3 mins. Add eggplant back to pan and combine. Add a dash of salt and pepper, vinegar and red pepper flakes and combine and taste for seasoning. Last step, add your fresh basil and pine nuts and remove from heat. Let cool completely and store in a food storage bag or container in the fridge for up to a week or frozen up to 1 month.
Note: mix into salads, pastas, pizza or even good just on a nice charred crusty loaf of bread.
Cooking time: approx 30 mins